Dump And Bake Chicken Tzatziki Rice
Easy one-pan Dump And Bake Chicken Tzatziki Rice with spiced chicken, fluffy rice, and creamy tzatziki topping.
Equipment
- 9x13 baking dish
- Aluminum foil
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 1 tsp smoked paprika
- 3/4 tsp seasoned salt
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 cup uncooked long-grain white rice
- 1 medium zucchini coarsely grated (about 1 1/2 cups)
- 2 cups chicken broth
Instructions
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with oil. Toss chicken with lemon juice, olive oil, herbs, and spices in the dish. Let marinate 15-30 minutes.
- Rinse rice until water runs clear. Add to dish with grated zucchini and chicken broth. Stir gently to submerge rice.
- Cover tightly with foil. Bake 40 minutes until rice tender and liquid absorbed. Add more broth if needed and bake extra 10 minutes.
- Rest covered 5 minutes. Fluff and serve with tzatziki, dill, and lemon.
Notes
- >Use room-temp ingredients for best results.
>Tight foil seal prevents dry rice.
>Customize spice level with cayenne.